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KMID : 1134820190480080868
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 8 p.868 ~ p.878
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Physicochemical Properties, Volatile Components, Sensory Characteristics, and Consumer Acceptability of Commercially Available Grape Vinegars
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Kang Min-Jeong
Ha Jung-Heun
Shin Eui-Cheol
Choi Hae-Wook
Lee Young-Seung
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Abstract
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This study was conducted to investigate the quality characteristics of five different kinds of commercial grape vinegar (V1～V5). Physicochemical characteristics, such as the soluble solid contents, pH, total acidity, color, antioxidant activity, organic acid contents, and volatile compounds were compared among five different kinds of grape vinegar. Moreover, to understand the difference of five different vinegars for their sensory perspective, we also conducted descriptive analysis and consumer testing. The pH was relatively high in V2, V3, and V5, but the total acidity was the highest in V5. The soluble solid contents in V4 were the highest among all the tested products. As a result of volatile flavor analysis, acetic acid, which is the main component of vinegar, was mainly found in V1, V3, and V4. The total organic acid content was the highest in V5. Based on sensory evaluation, V4 showed the highest overall liking. According to the partial least squares regression analysis, sweetness and grape flavor might have a positive influence on consumers’ overall liking. However, yeast flavor and burning sensations may negatively affect consumers’ overall liking. There were marked variations in the quality characteristics and sensory evaluation of the five different commercially available vinegars. Therefore, it is logically postulated that there is a broad range of quality characteristics of commercial vinegars in the current marketplace.
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KEYWORD
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commercial grape vinegar, quality characteristics, volatile components, descriptive analysis, consumer testing
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